Tanzanian Veggie Soup

[Guest guest]

Tanzanian Veggie Soup

 

1 cup black-eyed peas, soaked overnight

1 medium onion chopped

8 cups vegetable stock

1 teaspoon each ginger and cumin, ground

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

2 large carrot sliced

1 1/2 cup tomatoes chopped

1 1/2 cups corn

3 to 4 cups potatoes diced

1/3 cup smooth peanut butter

1/2 cup boiling water

4 cups red cabbage chopped

finely chopped peanuts, for garnish

 

1. In a soup pot over a medium high heat, cook onion in 1/2 cup

vegetable stock until softened, about 5 minutes. Stir in spices and

cayenne and cook 1 minute.

 

2. Add remaining vegetable stock, black-eyed peas, carrots, tomatoes,

corn and potatoes. Bring to a boil, reduce heat, and simmer, covered,

for 30 minutes.

 

3. In a small bowl whisk together peanut butter and boiling water. Add

to pot along with cabbage. Stir well to combine and simmer for 15

minutes. Serve garnished with chopped peanuts.

 

SERVES 6